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Chicago Meat Authority

Brisket Basics

Barbecued brisket screams delicious and mouthwatering to us. And we know we’re not the only ones who crave this meat piled high on sandwich buns, served on butcher paper at a roadhouse or prepared in any variety of ways by people across the country and all over the globe. Consumers the world over enjoy this […]

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Pork Rib Primer

What do you know about ribs? You may know that ribs are a beloved food in Western and Asian cultures. They are cut from the rib cage of pigs into usable pieces and are cooked by grilling, baking and smoking with either a dry rub or a sauce or some combination. One half rack of […]

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June 2016 Newsletter

Employee Meat Cut Favorites Miguel, Staff Accountant: Pork Butt; Method – Smoked; Scott, VP of Operations: Thick Cut Ribeye, Montreal Seasoning; Method – Reverse Sear, Medium Rare; Ray, Account Manager: Ribeye Steak; Method – Directly on the Grill, Medium Rare On the Rise As most know by now (or not) the restaurant segment has seen steady growth […]

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